Use of grape polyphenols against carcinogenesis: putative molecular mechanisms of action using in vitro and in vivo test systems.

@article{Gollucke2013UseOG,
  title={Use of grape polyphenols against carcinogenesis: putative molecular mechanisms of action using in vitro and in vivo test systems.},
  author={Andrea Pitelli Boiago Gollucke and Odair Aguiar and Lu{\'i}s Fernando Barbisan and Daniel Araki Ribeiro},
  journal={Journal of medicinal food},
  year={2013},
  volume={16 3},
  pages={199-205}
}
Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of skins and seeds, such as wine and grape juice, are natural sources of flavonoids in the diet… CONTINUE READING
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